Recipe: Shepherd's Pie

Jan 27, 2011

Servings: 4


  • 1 lb. lean ground beef
  • 1 Tbsp. olive oil
  • 16 oz. jar Bolognese sauce
  • 1 stalk celery, finely chopped
  • 3.5 oz. mushrooms, chopped
  • 1 carrot, finely chopped
  • 1 zucchini, finely chopped
  • 2 cups mashed potatoes, dialyzed*


*Dialyzed potatoes contain less potassium than regular potatoes. To dialyze potatoes: Peel and eye fresh potatoes, place them into cold water so they won’t darken. Slice potatoes 1/8 inch thick. Rinse in warm water a few seconds. Soak for a minimum of 2 hours in warm water. Rinse under warm water again for a few seconds. Cook for 5 minutes, but with 5 times the amount of water to the amount of potatoes.

  1. Preheat oven to 350° F.
  2. Brown ground beef in a nonstick pan. Stir in Bolognese sauce, celery, mushrooms, carrot and zucchini. Cover and simmer gently for 20 minutes.
  3. Spoon beef mixture into a baking dish and top with mashed potatoes. Bake 20 minutes or until top is golden.

Nutrient Analysis per serving
Calories 352
Carbohydrate 23 g
Fat 14 g
Phosphorus 367 mg
Potassium 1475 mg
Protein 32 g
Sodium 450 mg

Categories: Recipes